Classic Mini Banana Muffins

Banana muffins are the ultimate comfort snack—soft, sweet, and bursting with real banana flavor. Whether you’re whipping them up for a quick breakfast, packing them in lunchboxes, or enjoying one with your afternoon coffee, these classic mini banana muffins deliver the perfect bite every time. They’re especially loved for their kid-friendly size and rich, moist texture, thanks to those perfectly ripe bananas you almost threw out. And the best part? They come together fast, with simple ingredients you already have at home. Say goodbye to store-bought snacks—this is a recipe you’ll come back to again and again.

Why You’ll Love This Recipe

this recipe

• Quick & easy: Ready in just 30 minutes, perfect for busy mornings or spontaneous baking.
• Simple ingredients: Everything you need is likely already in your pantry—no special trips required.
• Perfect use for ripe bananas: Turn brown bananas into delicious, golden muffins.
• Mini and adorable: Perfect size for kids, portion control, or grab-and-go snacks.
• Freezer-friendly: Bake once, enjoy all week (or month).

Ingredients

Here’s everything you need to make a batch of delicious mini banana muffins. No fancy ingredients—just wholesome basics that deliver big flavor in a little bite.

• Non-stick spray or mini muffin liners
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 ripe bananas, mashed
• ¾ cup granulated sugar (or light brown sugar)
• ⅓ cup melted unsalted butter (or neutral oil)
• 1 large egg, beaten

Optional add-ins:

• ½ teaspoon cinnamon
• ¼ cup mini chocolate chips or chopped nuts
• 1 teaspoon vanilla extract

Instructions

Follow these easy steps to make perfectly moist and flavorful banana muffins every time:

1. Preheat and Prep
   Preheat your oven to 375°F (190°C). Grease two mini muffin tins with non-stick spray or line them with paper liners.
2. Mix the Dry Ingredients
   In a medium bowl, whisk together:
   • 1½ cups flour
   • 1 tsp baking powder
   • 1 tsp baking soda
     (Optional: add cinnamon if using)
3. Combine the Wet Ingredients
   In another bowl, mash the bananas, then mix in:
   • ¾ cup sugar
   • ⅓ cup melted butter
   • 1 beaten egg
     (Optional: stir in vanilla extract)
4. Combine Wet & Dry Mixtures
   Gently fold the wet mixture into the dry ingredients. Stir just until combined—don’t overmix! It’s okay if the batter is a little lumpy.
5. Fill Muffin Tins
   Spoon the batter into the mini muffin cups, filling each about ⅔ full. This allows room for the muffins to rise without overflowing.
6. Bake
   Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.
7. Cool and Serve
   Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store for later!

Recipe Details

Here’s a quick look at the timing and yield for your mini banana muffins:

• Prep Time: 10–15 minutes
• Cook Time: 12–15 minutes
• Total Time: 25–30 minutes
• Servings: Approximately 24 mini muffins
• Difficulty: Easy
• Storage:
  • Counter (in airtight container): 2–3 days
  • Fridge: up to 7 days
  • Freezer: up to 3 months (wrap tightly or store in freezer-safe bag)

🧮 Nutrition Facts (per muffin, estimated)

Based on 24 mini muffins, not including optional add-ins.

• Calories: ~40
• Protein: 0.5–1g
• Fat: 2g
• Carbohydrates: 6–7g
• Sugar: 4g
• Fiber: 0.5g

Note: Actual values may vary depending on exact ingredients used.

Tips & Variations

🔧 Pro Tips for Perfect Mini Muffins

• Use very ripe bananas: The spottier, the better! They’re sweeter and easier to mash.
• Don’t overmix: Stir just until everything is combined. Overmixing = dense muffins.
• Room temp ingredients: Let the egg and butter sit at room temperature for best texture.
• Don’t overfill: Fill muffin cups only ⅔ full so they rise without spilling over.
• Check early: Mini muffins bake fast—start checking around 12 minutes.

🔄 Variations to Try

• Add-ins: Mix in mini chocolate chips, chopped walnuts, or shredded coconut.
• Spices: A dash of cinnamon or nutmeg adds warm flavor.
• Healthier swaps:
  • Use whole wheat flour for more fiber.
  • Substitute half the butter with applesauce.
  • Use coconut sugar for a refined-sugar alternative.

Mini Banana Muffins

These mini banana muffins are moist, easy to make, and a great way to use up ripe bananas. Perfect for quick breakfasts, lunchboxes, or freezer-friendly snacks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 24 mini muffins

Course: Dessert

Cuisine: American

Calories: 40

Ingredients Equipment Method Notes

Ingredients

  

• – Non-stick spray or mini muffin liners
• – 1 ½ cups all-purpose flour
• – 1 tsp baking powder
• – 1 tsp baking soda
• – 3 ripe bananas mashed
• – ¾ cup granulated sugar or light brown sugar
• – ⅓ cup melted unsalted butter or neutral oil
• – 1 large egg beaten
• – * Optional*: ½ tsp cinnamon, ¼ cup mini chocolate chips, 1 tsp vanilla extract

Equipment

• Mixing bowls
• – Whisk or hand mixer
• – Mini muffin tin (24-count)
• Measuring cups & spoons
• Cooling rack

Method

 

1. **Preheat** oven to 375°F (190°C). Grease two mini muffin tins or line with paper liners.
2. **Mix Dry Ingredients**: In a medium bowl, whisk together flour, baking powder, and baking soda. Add cinnamon if using.
3. **Combine Wet Ingredients**: In another bowl, mash bananas, then mix in sugar, melted butter, egg, and vanilla if using.
4. **Mix Together**: Gently fold the wet ingredients into the dry mixture. Do not overmix—batter should be slightly lumpy.
5. **Fill Muffin Cups**: Spoon batter into muffin cups, filling each about ⅔ full.
6. **Bake** for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
7. **Cool** for 5 minutes in the pan, then transfer to a wire rack to cool completely. Enjoy!

Notes

– Overripe bananas give the best flavor.
– Don’t overmix the batter.
– Fill muffin cups only ⅔ full for best rise.
– Optional add-ins like chocolate chips or walnuts are delicious.

FAQs

Can I use frozen bananas?

Yes! Just thaw them completely and drain off excess liquid before mashing. They work just as well and are perfect for baking.

What can I use instead of eggs?

Try any of these egg substitutes (equal to 1 egg):

• ¼ cup unsweetened applesauce
• ¼ cup extra mashed banana
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, rest 5 minutes)

How do I make them gluten-free?

Use a 1:1 gluten-free flour blend (ideally with xanthan gum) in place of the regular flour. The texture might be slightly different, but they’ll still taste great!

Can I make these full-size muffins?

Absolutely! Just increase the bake time to 18–22 minutes, or until a toothpick comes out clean.

How should I store leftover muffins?

Keep them in an airtight container at room temp for 2–3 days, in the fridge for up to a week, or freeze for up to 3 months.

Conclusion

These mini banana muffins are proof that simple ingredients can create something truly special. Whether you’re baking a quick weekday snack, prepping for lunchboxes, or just looking to use up those ripe bananas, this recipe hits all the right notes—fluffy, sweet, moist, and packed with flavor. Keep a batch in your freezer for those last-minute cravings, and don’t be surprised when everyone asks for the recipe.